Lamb Curry Recipe

If you’re craving a rich, warming dinner that comforts the soul, you’ve come to the right place! This Lamb Curry Recipe is one of my all-time favorites—juicy lamb shoulder slow-cooked in a fragrant blend of spices and tomatoes until meltingly tender. Trust me, once you try this, you’ll understand why my family always begs me to make it again. Stick around because I’m sharing everything you need to nail this crowd-pleaser, from ingredient tips to serving ideas.

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Ingredients You’ll Need

To get this curry just right, it’s key to start with quality lamb shoulder and fresh spices. The flavors layer beautifully and develop over slow cooking, so each ingredient plays a crucial part.

• Lamb Shoulder: I prefer bone-in for extra flavor, and the fattiness helps keep the meat juicy during the long cook.
• Black Pepper: Freshly cracked black pepper always gives better punch than pre-ground.
• Kosher Salt: Essential for seasoning in stages—it helps tenderize and brings out the meat’s natural taste.
• Extra-Virgin Olive Oil: Adds subtle richness and helps brown the lamb for those deep, caramelized notes.
• Yellow Onion: Choose a medium one and chop finely for a sweet, mellow base.
• Garlic Cloves: Minced, because garlic is the curry’s best friend—don’t skimp!
• Garam Masala: The star of Indian spice blends; fresh ground version will take it up a notch.
• Cumin: Provides that earthy, nutty undertone that pairs perfectly with lamb.
• Turmeric: Not just for color, it adds mild bitterness and warmth.
• Ground Cinnamon: A sprinkle adds subtle sweetness and complexity.
• Crushed Tomatoes: I like using canned for convenience—they add body and acidity to balance the richness.
• Chicken Stock: Keeps the curry saucy and infuses it with more savoriness.

Variations

I’m a fan of making recipes my own, and this lamb curry is no exception! You can tweak it to fit your mood, season, or dietary needs without losing the heart of the dish.

• Milder Version: When friends visit who aren’t spice lovers, I cut back on the garam masala and toss in some coconut milk to mellow the heat while keeping richness.
• Vegetable Boost: I sometimes add cubed potatoes or carrots in the last hour of cooking for added texture and heartiness.
• Spice Upgrade: If you like it hotter, add a diced green chili with the garlic or sprinkle cayenne when adding the spices.
• Slow Cooker Friendly: Brown the lamb first, then dump everything into your slow cooker and let it go low and slow for 6-8 hours—same delicious result with less hands-on time.

How to Make Lamb Curry Recipe

Step 1: Season and Brown Your Lamb

Start by seasoning the lamb shoulder pieces with cracked black pepper and kosher salt—this preps the meat to absorb all those layers of flavor. Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat until it’s shimmering but not smoking. Brown your lamb pieces in batches, about 15 minutes total, so they don’t steam and lose that gorgeous crust. I’ve learned that patience here makes a huge difference—don’t rush or overcrowd the pan.

Step 2: Build Your Flavor Base

Once the lamb is browned and resting on a plate, add chopped onion to the same pot and cook over medium heat until softened, about 5 minutes. This part fills your kitchen with that inviting aroma that tells you deliciousness is happening. Stir in the minced garlic and cook just until fragrant, about one minute, then mix in your spices: garam masala, cumin, turmeric, cinnamon, plus the last teaspoon of salt. Stir it well so the spices bloom in the heat and coat the onions evenly.

Step 3: Simmer the Curry Low and Slow

Next up, pour in the crushed tomatoes and chicken stock, scraping up any browned bits from the bottom for extra flavor. Return the lamb to the pot, bring it to a gentle simmer, then reduce the heat to low. Cover and cook for 1½ to 2 hours, stirring occasionally to keep everything cozy and prevent sticking. This slow simmer is where the magic happens—it tenderizes the lamb and lets the curry deepen. Once the lamb is meltingly tender, remove the lid and cook uncovered for 20 more minutes to thicken the sauce. If you notice any excess fat on top, I like to skim it off here for a cleaner finish.

How to Serve Lamb Curry Recipe

Garnishes

When I serve this lamb curry, I love topping it with a dollop of plain Greek yogurt—its cool creaminess contrasts beautifully with the warm spices. A sprinkle of freshly minced cilantro adds a fresh herby note that brightens every bite. If you want a dash of heat, a few thinly sliced green chilies work wonders too.

Side Dishes

Serving this with fluffy basmati rice is my go-to for soaking up all that luscious curry sauce. Naan bread warmed right from the oven is perfect for scooping. My family also likes simple cucumber raita on the side to cool things down and add some crunch.

Creative Ways to Present

For special occasions, I’ve served this lamb curry in individual rustic bowls with a sprinkle of toasted nuts on top—like slivered almonds or cashews—for extra texture and a touch of elegance. Placing it on a banana leaf-lined platter paired with colorful pickles adds a festive vibe that wows guests every time.

Make Ahead and Storage

Storing Leftovers

This lamb curry actually tastes better the next day because the flavors have more time to mingle. I store leftovers in an airtight container in the refrigerator and find it stays fresh for up to 3 days without drying out.

Freezing

If you want to prep ahead, this curry freezes beautifully. Portion it out into freezer-safe containers and it’s good for 2-3 months. When I do this, I usually freeze the rice and naan separately to keep textures perfect.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally so the lamb stays tender and the sauce doesn’t burn. Adding a splash of water or stock helps revive the sauce if it’s thickened too much in the fridge.

FAQs

Final Thoughts

This Lamb Curry Recipe holds a special place in my kitchen because it’s the kind of dish that turns any dinner into a celebration. I still remember the first time I made it—my house filled with the smell of spices and slow-cooked lamb, and my family devouring every bite with big smiles. If you’re looking for a fail-proof curry that’s packed with flavor but doesn’t intimidate, give this a try. I promise, you’ll love how hearty and satisfying it is, and it might just become your new favorite go-to meal too.

Lamb Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 148 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

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Description

This hearty Lamb Curry recipe features tender lamb shoulder simmered in a fragrant blend of spices including garam masala, cumin, turmeric, and cinnamon. Cooked slowly in a rich tomato and chicken stock base, this comforting curry offers deep, layered flavors perfect for serving over basmati rice with naan, yogurt, and fresh cilantro on the side.

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Ingredients

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Lamb and Seasoning

• 3 pounds lamb shoulder, cut into 6-inch pieces
• 1 teaspoon freshly cracked black pepper
• 3 teaspoons kosher salt

Cooking Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons garam masala
• 2 teaspoons cumin
• 2 teaspoons turmeric
• ¾ teaspoon ground cinnamon
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken stock

For Serving (Optional)

• Cooked basmati rice
• Warmed naan bread
• Plain Greek yogurt
• Minced fresh cilantro

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Instructions

1. Season the Lamb: Pat the lamb shoulder pieces dry and season them evenly with freshly cracked black pepper and 2 teaspoons of kosher salt. This initial seasoning helps to enhance the flavor of the meat before cooking.
2. Brown the Lamb: Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the lamb pieces and brown them on all sides for about 15 minutes total. Once browned, transfer the lamb to a plate and set aside.
3. Sauté Aromatics and Spices: In the same pot with the lamb drippings, add the finely chopped onion and cook, stirring often, until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in garam masala, cumin, turmeric, ground cinnamon, and the remaining 1 teaspoon of salt, mixing well to incorporate the spices evenly with the onions and garlic.
4. Add Liquids and Simmer: Pour in the crushed tomatoes and chicken stock, scraping any browned bits from the bottom of the pot to add flavor. Return the browned lamb to the pot and bring the mixture to a gentle simmer over medium heat.
5. Slow Cook the Lamb: Reduce the heat to low, cover the pot, and allow the lamb to cook gently for 1½ to 2 hours, stirring occasionally. This slow cooking tenderizes the lamb until it is very soft and flavorful.
6. Thicken the Sauce: Remove the lid and continue to cook the curry uncovered for about 20 minutes, allowing the sauce to thicken slightly. Skim off any excess fat from the top if desired to create a leaner dish.
7. Serve: Spoon the lamb curry over cooked basmati rice and serve with warmed naan bread, a dollop of plain Greek yogurt, and a sprinkle of minced fresh cilantro alongside for freshness and added flavor.

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Notes

• For a richer flavor, consider marinating the lamb in the spices and garlic for a few hours before cooking.
• If you prefer a spicier curry, add chopped fresh chilies or cayenne pepper along with the other spices.
• Skimming fat from the surface after cooking helps reduce the richness for a lighter curry.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 480
• Sugar: 7g
• Sodium: 750mg
• Fat: 28g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 105mg